Apple and Sausage Breakfast Bake

Have I got a treat for you! What kind of a friend would I be if I didn't share this with you?

I don't know what to call this, so for simplicity, I'm calling it a Apple and Sausage Breakfast Bake.

A couple of months ago when we were guests of my brother and his wife, my sister-in-law Chele, prepared a dish similar to this using cranberries. I did not get to watch her preparation process but I did pay attention to a few things and came up with this.

My family was over the moon with this breakfast bake and I thought it was a nice change from the usual breakfast fare.

The best part of this is you can prepare it the night before then sachet into the kitchen the next morning and serve a piping hot healthy breakfast without breaking a sweat. I do sachet, did I ever tell you that? Also, it contains three of major food groups, sausage, sour cream and cheese. How can you go wrong?

Let's get some breakfast vittles going!

Preheat your oven to 325 degrees and spray an 8x8 oven safe dish with non-stick cooking spray.

Whisk 6 eggs in a medium bowl.

Add approximately 1/3 cup low fat sour cream and 1 cup of 2% milk, 1 teaspoon vanilla, 1 teaspoon salt and whisk to thoroughly blend.

Cut up a package (6 patties) of breakfast sausage into bite-sized pieces.

Take 12 slices of cinnamon swirl or cinnamon raisin swirl breakfast bread and cut into bite sized pieces.

I have a confession...with a hot cup of coffee by your side it's hard not to pick. So drink tea.

Peel and core one apple (I used a Granny Smith - I like the tartness and they hold up well with baking) and cut up into bite sized pieces. Add to the apples 1 tablespoon of ground cinnamon and 2 tablespoons white granulated sugar. Toss the apples pieces in the cinnamon sugar combination.

Line the bottom of your baking dish with a layer of the bread cubes.

Add a layer of sausage and apples and, and, and...

A layer of grated sharp cheddar cheese. Are you drooling yet? You'll need about 2 cups of shredded cheese. Repeat with another layer of bread, sausage, apples and cheese. Pour the milk/egg mixture over the casserole, cover and refrigerate for at least two hours, but better yet over night.

Bake at 325 degrees for 45 to 60 minutes. Be sure to check on this at 45 minutes. The bread will puff up and it may overflow in your oven and the last thing I want is a big mess in your oven. I do care; I almost had a big mess in my oven.

Remove and let stand for about 20 minutes so you don't burn your tongue. I got anxious and burned my tongue. I know, I'm pitiful.

Hey beautiful, where have you been all my life?